Ingredients
Scale
- 2 tbsp. Olive Oil
- 4 cloves Garlic, Minced
- 1 Medium Onion, Diced
- 1 can (28 Oz. Size) Peeled Whole Tomatoes
- 3 tbsp. Tomato Paste
- 1/3 c. Brown Sugar
- 1 tbsp. Molasses
- 1/3 c. Apple Cider Vinegar
- 1 tbsp. Worcestershire Sauce
- 1/2 tsp. Chili Powder
- 1/4 tsp. Powdered Ginger
- 1/4 tsp. Ground Allspice
- 1/4 tsp. Cinnamon
Instructions
- Heat a 4-quart sauce pot over medium high heat. Add olive oil and onions, sauté until translucent, about 8 minutes. Add garlic and sauté until fragrant, about 2 minutes.
- Add tomatoes, tomato paste, sugar, molasses and cider vinegar. Bring to a slow boil, lower to a simmer and using a spoon crush the whole tomatoes. Add remaining ingredients and continue to simmer, uncovered for 45–55 minutes, stirring occasionally, until very thick. Make sure to keep an eye on it and stir it to keep it from scorching.
- Use an immersion blender to puree the ketchup. If you don’t have an immersion blender, transfer it carefully to a blender or food processor and process until smooth. (Optional: Strain through a fine mesh strainer.) Chill in refrigerator for at least 2 hours. The ketchup will continue to develop flavor and thicken.
Notes
How to Store Homemade Ketchup – Allow the ketchup to cool promptly, then transfer it to a clean, airtight container and refrigerate. Keep it refrigerated rather than storing it at room temperature. Use clean utensils when serving, and discard it if you notice mold, unusual odors, or other signs of spoilage. For longer storage, freeze individual portions in freezer-safe containers. This recipe is not intended for shelf-stable canning.
Possible flavor additions: balsamic vinegar reduction, Sriracha, roasted garlic or roasted red pepper.
- Prep Time: :15
- Cooling: 2:00
- Cook Time: 1:00
- Category: Condiment
- Method: Stove Top